Primally Inspired Real food, Natural Remedies, Holistic Living
Easy Black Raspberry Coconut Flour Muffins
We recently moved to a beautiful wooded property in the countryside of Pennsylvania. We were so excited to discover wild black raspberries growing all over the property. Look at these lovelies!
I’ve been raspberry picking everyday for the past week and have bowlful upon bowlful of these beauties. I couldn’t wait to come up with a few new recipes to feature my lovely wild black raspberries.
You’ll love how easy this recipe is to whip together. In no time flat, you’ll have delicious muffins awaiting you. Don’t forget the glaze! It’s equally simple to throw together and it definitely adds a little special treat to the muffin.
Feel free to substitute any fresh berries for the black raspberries, too!
- 4 eggs
- 1 banana, mashed (or ½ cup unsweetened applesauce)
- ⅓ cup coconut oil or butter
- ¼ cup pure raw honey or pure maple syrup
- 1 tablespoon pure vanilla extract
- ½ cup coconut flour
- 1 teaspoon baking soda or baking powder
- ¼ teaspoon sea salt
- 1 cup of fresh black raspberries or other fresh berries
Vanilla Maple Glaze Ingredients:- 2 tablespoons maple syrup or honey
- 2 tablespoons coconut oil or butter
- 2 tablespoons coconut cream, coconut milk or any other milk
of choice - ½ teaspoon pure vanilla extract
- ¼ teaspoon cinnamon
- pinch of sea salt
- Preheat oven to 350 degrees.
- In a mixing bowl, combine eggs, banana, oil, honey and vanilla until well combined.
- Add in coconut flour, baking soda and sea salt and stir.
- Fold in berries gently.
- Fill a lined muffin tray about ¾ of the way to the top.
- Bake for 20 minutes or unitl golden on top and cooked in the middle.
- While baking, mix together the Vanilla Maple Glaze ingredients.
- After the muffins have cooled, drizzle the glaze over each muffin.
- Enjoy!
These look delicious! Can’t wait to try them 🙂
Do you have any “favorite” egg substitutions for baking? Just found out my husband can’t eat eggs & I loooove to bake!
Hi Kenzie! My husband was allergic to eggs for a long time, too and it was so sad for me since I love to bake, too. I put him on a strict “healing diet” and we actually ended up healing his gut (it took 6 months) and now he can eat them!! So there is some hope for your hubby 🙂
But, I usually did the flax egg substitute. 1 tablespoon ground flax and 3 tablespoons water = 1 egg. Stir it well and then put it in the fridge for 10 minutes. When it comes out, it will have gelled. This makes a really great substitute and the best one I’ve found. For recipes calling for more than 4 eggs, I usually used a mix of the “flax eggs” and fruit. I found 1/4 cup of mashed fruit equals about 1 egg. My favorites were unsweetened applesauce, pureed pumpkin and bananas (about 1/2 banana equals one egg).
Hope that helps and good luck!!
Thank you! You are so awesome! My hope is that his gut will heal also, his diet is pretty strict for 6 weeks & then we go back to our ND. 37 years of processed food will mess anybody’s system up 🙁 I so appreciate all you do! We had the bacon wrapped asparagus for dinner last night! YUM!
I tested sensitive to eggs, as a substitute I use 1T chia seeds & 3T water (let sit 15 min). I have since taken a more extensive test and found that I am not sensitive to duck eggs – crazy huh! I still use the chia substitute in many recipes just because I like it.
In the oven now !! The dough tastes ammmmaaazzziing!! I used blueberries. We do not have an abundance of black raspberries here (sad).
Looks delicious! Can’t wait to try this recipe when my blackberries are ripe.
These were fantastic! I used local blackberries (what I had on hand) instead of the raspberries and they were so yummy! I used the unsweetened organic applesauce instead of the banana and added 1/8 tsp. cinnamon to the dry ingredients. I also whisked together the dry ingredients in a bowl first then added my wet ingredients (except for the coconut oil) and then slowly, with my hand mixer on low speed, added in the coconut oil…this to keep it from hardening since I didn’t use room temp eggs. I also used aluminum free (non GMO) baking powder in place of baking soda and organic Grade B pure maple syrup. I had to bake for 10 min. more in my oven than the suggested 20 min.(total of 30 min)… and they came out moist and delicious! I wonder if you could just sub full fat coconut milk in place of the applesauce. It was plenty sweet, IMO without the applesauce…and I bet the full fat coconut milk would make it just as moist. 🙂 Just a thought…. I made the glaze, but they all got gobbled up before I could glaze them! :p
Thanks for the wonderful recipe!
Yum, sounds good Amy! Thanks for all your feedback 🙂
When I first made these muffins, I made 3 different batches. One had the banana, one had coconut milk and one didn’t have any (but different ratios of other ingredients). We all voted on which one we liked the best and the banana one beat out the coconut milk by just a little. To us, it had a little better flavor, was sweeter and came out the most moist than any of the others. But, you can certainly use coconut milk – it was still delicious and a very close 2nd runner up!
Thank you! I’ll give it a try! 😀
I just made this as a loaf since I am moving and packed my muffin tin. I also used red raspberries, it is yummy! The loaf took a lot longer to cook to get the center firm, about 45 mins in a gas oven at sea level. 🙂
Yum!! Thanks for your input about the loaf baking time! 🙂
How did you heal your husband’s gut? I’m just learning about this and would love your advise!
Just whipped these up! Super quick and so yummy! I used red raspberries. We couldn’t wait for these to cool, so we just drizzled some glaze over the warm muffin and gobbled it up!
So glad you all liked them 🙂
Delicious!! Used applesauce, coconut oil, maple syrup and blueberries. Muffins were yummy! Made the glaze too which was an added bonus but they were still good without. Nice addition to Sunday brunch. Thanks for a great recipe 🙂
Thanks, Lori!! So glad you all liked them 🙂
These look AMAZING. I have a ton of blueberries I was trying to find something yummy to make with and this is totally going to fit that bill! Thank you!! I just wanted to also mention that raspberry was spelled correctly in the title, but not in your first picture that you have….
Hope you love these Laura 🙂 And THANK YOU so much for pointing that out! Oh, I’m so embarrassed now! I guess that’s what I get for staying up waaaaay too late making those pictures. lol. Can you believe that you are the first person to point that out and it’s been shared literally thousands of times on the internet. Not to mention, I’ve looked at that picture a gazillion times and never noticed it. LOL. I will change it and thank you so much again for letting me know. Enjoy the muffins 🙂
No problem at all! I was hoping I wasn’t being annoying by even pointing it out. I am a graphic designer and photographer so my eyes are always on the hunt whether I want them to be or not! lol
Delicious! Thanks for sharing this recipe.
What a coincidence? I also love rasberry. It is one of my favorite foods. I just love its smell and taste. Got to show this to my wife and ask her to bake the muffins for me because I really don’t know how. I am only good at eating. LOL.
So good! Everyone in my family loved them! I’m making them again this weekend with blueberries 🙂
🙁 I made these using dried blueberries and the good news – they taste GREAT. The bad news with the batch is that it’s nowhere near a “muffin” texture! I’ve baked quite a bit with coconut flour and multitudes of eggs, but this is the first time anything ever turned out more like a custard than a bread. I used pastured butter, the mashed banana and home made vanilla (but I don’t think that was the problem). Thanks for posting this, but it’s back to the drawing board for me. Maybe too much ambient humidity!
Hi Mary, So sorry the texture didn’t work out for you!
Just wanted to give you a tip for my coconut flour recipes that may work or may help with the texture.
Coconut flour baked good recipes tend to be very very dry and I hate that. So I always use a ton of moisture in my recipes so the finished product will be very moist. At first, this can seem like it’s too moist or a custard-y texture like you describe. So if it gets like this for you, it’s important to let the muffin “cure” for a few hours or overnight in the fridge. The next day or a few hours later, the texture is perfect. At least for me 🙂
Maybe that will help? Hope so!
I didn’t see this until now, but my muffins turned out pretty moist and I put them in the fridge overnight and they were perfect! Haha so that worked out well! 😀 Thanks for this recipe, I thoroughly enjoyed them, as did all my (non-Paleo) friends that I shared them with. Can’t wait to make them again!!
Awesome!! 🙂
I made these with wild blueberries and they were so good! The 2nd time I decided to try a different topping. I made an icing with coconut butter and maple syrup, so so yummy!
YUM! I love your coconut butter/maple frosting idea 🙂
Is it possible to substitute the coconut flour with almond flour and use almond milk? I have a coconut allergy. These look amazing and we have an abundance of fresh berries right now? Thanks for any feed back!
Just made these is morning I used frozen raspberries and they turned out very delicious. First time baking with coconut oil or flour. Had an issue with the coconut oil staying in lumps, next time I will know to melt it first.
Thanks for sharing!
I just made these this morning (blueberries), these are hands down the best muffins I have ever eaten, paleo or not. My boys loved them as well and even asked if these were good for us haha. ♥♥♥♥♥♥♥
Awwww!!! I love hearing this – thank you so much for commenting, Jamie!! <3
Breakfast – warm (healthy) blueberry muffins. I also had to bake for 30 minutes but over all a success considering I am new to baking. I used to buy blueberry muffins all the time for breakfast and really expected these to be bland but they were delicious (and a heck of a lot cheaper). Thanks for posting and thanks to all the commentors with their experiences, it is so helpful!
Just thought I would let you know that we absolutely love these muffins, thanks so much for sharing the recipe. I have only made them with frozen berries though as fresh are terribly expensive here where we live in NSW Australia. They are grown around the general area though so why they are so dear i am not sure but they do taste fine with the frozen and a mixture of raspberries and blueberries is good also.
Thanks so much for your comment, Ros! So glad you are liking them 🙂
I was wondering if I can puree the berries in the recipe?
If so, do I use the same amount? Thanks so much !
Guahan, I don’t see why you couldn’t and yes, I’d use the same amount. They would be pretty purple muffins 🙂
I have made these a few times now, and they are always a hit! I usually make them with blueberries, but tried fresh strawberries this time. JACKPOT! They are phenomenal! I do have to cook longer than the recommended time (I think mine went for 7 minutes longer today on convection), but they are well worth the wait!
Yay!!
A lot of the grain free recipes I see you post use bananas I’m very allergic. Is this that can be skipped or substituted with something else?
Hi Sarah! They can’t be skipped, but they can be substituted with applesauce. 1 banana is about 1/2 cup. So if the recipe calls for 1 banana, try 1/2 cup applesauce. BUT, you may need to add additional sweetener. Bananas are naturally very sweet tasting – more so than applesauce. So adding a few tablespoons more sweetener might be necessary. Hope that helps!
I grew up (on a farm in Upstate NY) picking wild black raspberries as well as wild strawberries, red raspberries, blueberries, currants, elderberries and blackberries! So sooo good!!! I’ve had less than stellar results with coconut flour, but maybe I just didn’t have the right recipe. Will give this one a try…sounds great! Thanks!